Leek-Stuffed Mushroom Caps

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When you’re trying to eat healthy, hors d’oeuvre- often high fat, salty affairs- are a challenge. You can enjoy our leek-stuffed mushrooms without blowing your healthy eating goals. Serve this elegant bite-sized nibble at your next party.

Tags: Intermediate, 20 Mins, Appetizer & Hors d'Oeuvres, Cheese, Vegetables, Baking, Fry, President's Choice Blue Menu, Holiday Insider's Report 2012 , Healthy Insider’s Report 2013, Low Sodium, Low Fat
Serves: 8
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 35  minutes
Total: 55  minutes

Additional Information


24 medium mushrooms, about 520 g
2 tsp (10 mL) olive oil
2 leeks, white and pale green parts only, thinly sliced (about 4 cups/1 L)
2 tbsp (25 mL) chopped garlic
1 tbsp (15 mL) finely chopped fresh thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (50 mL) softened PC Blue Menu Goat's Milk Cheese
1/4 cup (50 mL) panko bread crumbs
1 tbsp (15 mL) PC Glaze with Balsamic Vinegar of Modena


  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  2. Wipe mushrooms clean. Remove stems; set caps on prepared baking sheet, cavity side up. Chop stems finely; set aside.
  3. In large nonstick frying pan, heat oil over medium-high heat; cook leeks and chopped mushroom stems for 3 minutes, stirring frequently. Stir in garlic, thyme, salt and pepper; cook for 2 minutes longer. Cool slightly before stirring in goat cheese. Evenly divide leek mixture among mushroom caps, compacting the mixture to create a dome on top of each mushroom. Coat tops of each stuffed mushroom by gently pressing a little panko crumbs onto it.
  4. Bake in centre of oven for 20 to 25 minutes or until browned and cooked through. Arrange on serving platter; drizzle with balsamic glaze.

Nutritional Information

Per 3 piece serving:
80 calories
fat 2.5 g (1 g of which is saturated)
sodium 115 mg
carbohydrate 12 g
fibre 1 g
protein 4 g
Low in saturated fat